Is There a Khan Academy for Cooking?

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Discussion Overview

The discussion revolves around the idea of creating a Khan Academy-style website for cooking, aimed at teaching fundamental cooking skills and techniques. Participants explore the potential structure and content of such a platform, including basic tasks and more advanced culinary techniques.

Discussion Character

  • Exploratory
  • Debate/contested
  • Conceptual clarification

Main Points Raised

  • Some participants suggest a cooking platform could cover everything from basic tasks like boiling water to more complex techniques.
  • Others express their qualifications and willingness to create content, citing training in various cooking styles from basic to Haute Cuisine.
  • There are discussions about the importance of understanding cooking temperatures and the nuances of different cooking fats and oils.
  • Some participants share personal anecdotes about their family cooking traditions and experiences in the kitchen.
  • One participant mentions existing resources like YouTube, which already provide cooking tutorials from various chefs.
  • There is a humorous exchange regarding the term "Haute Cuisine," with some participants debating its meaning and making jokes about it.

Areas of Agreement / Disagreement

Participants generally agree on the value of a cooking education platform, but there are multiple competing views on the specifics of what it should include and how it should be structured. The discussion remains unresolved regarding the best approach to creating such a resource.

Contextual Notes

Some participants express uncertainty about the definitions and implications of culinary terms, and there are references to personal cooking experiences that may not apply universally.

Who May Find This Useful

Individuals interested in cooking, culinary education, or those seeking to improve their cooking skills may find this discussion relevant.

Pengwuino
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Khan academy... but for cooking?

You know what would be epic genius pants? Like, a khan aacademy type website, but for cooking. Where they take people through even the most simplest of task like boiling water and opening bottles. I wonder if such a place exists?

DISCUSS!

oh and a site like that would be cool if you know it... ok not on how to open bottles but basic cooking stuff.

DISCUSS ALREADY!1
 
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I could do it, I have training and techniques from basic to Haute Cuisine.
 


Evo said:
I could do it, I have training and techniques from basic to Haute Cuisine.

Stop making up words
 


Evo said:
I could do it, I have training and techniques from basic to Haute Cuisine.
Evo! I would definitely watch these videos! I need to learn how to cook! :(
 


I could take people from basic to just beyond basic, using videos. People that wanted to go much further would have to get a feel for food prep, knife maintenance, selection of pots and pans (and maintenance of those), control of cooking heat, oils, fats, etc, that have a "feel" to them and can't be just tossed off in asides in standard cooking shows.

I could spend a whole show (an hour at least!) illustrating the differences between cooking with butter, peanut oil, olive oil, and lard, using one or two simple foods as examples. Cooking temperature is critical, and it seems that nobody addresses it anymore.

My wife loves baking desserts and pastries. There has not been a can of Crisco in our larder for over 30 years. That stuff is nasty.
 


It would beat eating frozen pizza, pizza rolls, egg rolls, etc..., all the time.
 


I should mention that my mother and my grandmother did all their deep-frying in lard to keep the food as light and fat-free as possible. Hot, hot lard and very small frying batches made it work out. When those women fried clams, potatoes, etc, they never went for fast volume. If the oil/fat temperature wasn't up to snuff, there was no cooking.
 


phoenix:\\ said:
It would beat eating frozen pizza, pizza rolls, egg rolls, etc..., all the time.
Can you attend an adult-ed HS course in your college town? You might get into a good cooking course. Even if the course is less-than-optimal, you should be able to pick up some pointers.
 


turbo said:
I could take people from basic to just beyond basic, using videos. People that wanted to go much further would have to get a feel for food prep, knife maintenance, selection of pots and pans (and maintenance of those), control of cooking heat, oils, fats, etc, that have a "feel" to them and can't be just tossed off in asides in standard cooking shows.

I could spend a whole show (an hour at least!) illustrating the differences between cooking with butter, peanut oil, olive oil, and lard, using one or two simple foods as examples. Cooking temperature is critical, and it seems that nobody addresses it anymore.

My wife loves baking desserts and pastries. There has not been a can of Crisco in our larder for over 30 years. That stuff is nasty.
With our combined knowledge, we'd have it covered. You can grill and do American classics. Soups, roasts. How to butcher meat, clean and fillet fish. I can cook Mexican, French, Italian, Mediteranean, some N African, and Southern US homestyle. We both bake breads, I make pasta, pastries, cakes, cookies, homemade fudge, truffles...
 
  • #10


Evo said:
With our combined knowledge, we'd have it covered. You can grill and do American classics. Soups, roasts. How to butcher meat, clean and fillet fish. I can cook Mexican, French, Italian, Mediteranean, some N African, and Southern US homestyle. We both bake breads, I make pasta, pastries, cakes, cookies, homemade fudge, truffles...
Can you get on TV and kick RR's A$$?
 
  • #11


BTW, My grandmother and mother had a certain "vibe" in the kitchen. It was like dancing, and I think I "get it" when I am putting something together that I think is going to be great. I remember being told to get sage, basil, oregano, etc. It was nice to graduate from go-fer to helper.
 
  • #12


Pengwuino said:
You know what would be epic genius pants? Like, a khan aacademy type website, but for cooking. Where they take people through even the most simplest of task like boiling water and opening bottles. I wonder if such a place exists?

DISCUSS!

oh and a site like that would be cool if you know it... ok not on how to open bottles but basic cooking stuff.

DISCUSS ALREADY!1
YouTube already has this. You can watch some of the great chefs of the world, and many lesser cooks, prepare just about anything.
 
  • #13


Evo said:
I could do it, I have training and techniques from basic to Haute Cuisine.

Can't wait!
 
  • #14


Pengwuino said:
Stop making up words

"Haute cuisine" is French for "hot food".
 
  • #15


lisab said:
"Haute cuisine" is French for "hot food".

I always thought it just means your kitchen is high, not less than 12 feet.
 
  • #16


This thread is making me hungry already...

Rhody... out...
 
  • #17


Borek said:
I always thought it just means your kitchen is high, not less than 12 feet.
If that is the case, then my kitchen is haute(r) than most, because my house is on a high hill. Evo's kitchen is definitely low-land. If Kansas was closer to the ocean, they would need dikes, like the Netherlands.
 
  • #18


lisab said:
"Haute cuisine" is French for "hot food".

"Hot" in French is "chaud."
 
  • #19


And "cold" is named after a famous psychoanalyst. :-p
 
  • #20


Jack21222 said:
"Hot" in French is "chaud."
lisab was making a joke. But yes, it should be clarified. It's fancy French cooking as opposed to French peasant food. I love both.
 
  • #21


Evo said:
lisab was making a joke. But yes, it should be clarified. It's fancy French cooking as opposed to French peasant food. I love both.
I never got to try the fancy dishes until my wife took a gourmet cooking class from the owner of a local restaurant. When I was a kid, I only got the peasant food - and was quite happy with that. When some other kid would invite me to stay for supper, I'd have to think back to the (often crap) that their mother had made last time, and beg off because I had "chores" or some other reason.

I stayed for supper one time at a friend's house and his mother made Kraft macaroni and cheese and boiled hot dogs. Yuck! A few weeks later, I was invited to stay for supper again, and guess what we had? Yep. Yuck again! No wonder Joe was so skinny!
 
  • #22


Evo said:
lisab was making a joke.

Albeit not a very good one :wink:.
 
  • #23


lisab said:
Albeit not a very good one :wink:.
Better than my froid joke, though. That was a reach.
 

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